As I mentioned on my last post, I was on vacation last week in beautiful Puerto Vallarta, Mexico. I’ll write a couple of posts about this trip very soon. As the good food blogger that I’m trying to be I prepared a couple of recipes that I wanted to schedule to be posted automatically while I was away. However, things didn’t work out as I expected and I didn’t even have time to edit the pictures. And as much as I wanted to do it while I was on vacation, the beach, trips on boats, zip lines, mountain biking, running on the beach, and just relaxing got on the way and I decided to wait until I got back to post them.
Anyway, I think I’ve made you jealous enough, hehe. Moving on to the food. I’ve been writing about beans lately and if you remember I ran across some ayacote or scarlet runner beans that I had never seen before and I just felt in love with them Cooking beans at home can yield large amounts of them and I still had some left after these two recipes. So I decided to use them as a substitute of chicken for chilaquiles, a delicious Mexican breakfast.
- 1 chile chipotle in adobo sauce
- 2 cups diced tomato
- ½ onion
- 1 garlic cloves
- 1 tsp cumin
- 2 cups chicken broth
- 1 cup cooked and drained red scarlet beans
- salt to taste
- 6-8 tortillas, cut in quarters and fried or baked at 350°F until crisp. I used white and blue corn tortillas.
- Blend peppers, tomato, onion and garlic at high speed.
- Pour the sauce in a medium sauce pan over high heat. Bring to a boil.
- Reduce heat to medium and add cumin and chicken broth. Bring to a boil again, reduce the heat to low and simmer for 10 minutes. Adjust seasoning.
- Add beans to the sauce.
- Serve tortilla chips on a plate and pour some of the sauce on top. Let the tortillas absorb some of the sauce before serving.
- Serve with fried eggs, avocado and sour cream on top and enjoy!